Welcome to the All In One Chef Cooking Channel. Cheesy name like a nice aged Epoisse. I always enjoyed doing live television segments for WOOD TV's eightWest and WZZM's Better Bite Segments. My time though, is not as available as it once was. I decided it was time to get back into it when the moment arrives and post the videos here. I hope you find these video segments entertaining and helpful at the same time. Feel free to Email me if there is anything you wish to learn or know more about. For now...sit back, enjoy and get cooking!
Spring Rolls with Smoked Pineapple Sweet, Sour and Spicy Sauce
Egg/Spring Rolls
1 lb ground pork (may substitute ground chicken, turkey or beef)
1 cup nappa cabbage, shredded
1 cup carrots, julienne
1 cup bell peppers, julienne
1 TB sesame oil
4 cloves of garlic, chopped
2 tsp chopped ginger
1 TB soy sauce for meat plus 1 ½ TB reserved for vegetables
1 tsp Cornstarch
1 TB rice vinegar
¼ tsp sugar
¼ tsp black pepper
Spring or egg roll wrappers
¼ cup water
1 TB cornstarch
Vegetable Oil for frying
Directions: In a bowl, mix soy sauce with corn starch. Mix it into the ground pork and let sit for 10 minutes.
Heat 1 TB sesame oil in a saute pan or wok on medium high. Swirl oil, add pork and cook until it is no longer pink. Move pork to edges and turn down heat to medium low. Add vegetables in center of pan and saute until softened. Add vinegar, 1 ½ TB soy sauce, sugar and black pepper. Cook for 3 more minutes. Remove from heat and let cool.
In small bowl, mix 1 TB cornstarch with ¼ cup of water. Lay egg roll wrapper on counter in a diamond pattern, dip finger in cornstarch water mix and dab over the edges of the egg roll wrapper. Place 1 heaping TB of pork filling to each egg roll wrapper in the lower middle. Roll up the dough, folding in the edges until tight, set aside and continue with remaining egg rolls. Place a damp towel over completed wrappers to prevent drying out.
Heat oil to 375 degrees in a pan, oil two inches above the bottom of pan. Work in batches, 4 to 6 per pan. Allow to cook until golden brown, turning as needed. Serve with dipping sauces.
Pineapple Sweet, Sour and Spicy Sauce
3 one inch rings of pineapple
1 1/2 cups pineapple juice
2 TB tomato paste
2 TB soy sauce
1 TB Sambal Olek or other hot sauce
1 TB sesame oil
1 TB chopped garlic
1 TB chopped ginger
Direction: Smoke or grill pineapple until softened. Place all ingredients in a food processor or blender. Puree until smooth. Serve.
1 lb ground pork (may substitute ground chicken, turkey or beef)
1 cup nappa cabbage, shredded
1 cup carrots, julienne
1 cup bell peppers, julienne
1 TB sesame oil
4 cloves of garlic, chopped
2 tsp chopped ginger
1 TB soy sauce for meat plus 1 ½ TB reserved for vegetables
1 tsp Cornstarch
1 TB rice vinegar
¼ tsp sugar
¼ tsp black pepper
Spring or egg roll wrappers
¼ cup water
1 TB cornstarch
Vegetable Oil for frying
Directions: In a bowl, mix soy sauce with corn starch. Mix it into the ground pork and let sit for 10 minutes.
Heat 1 TB sesame oil in a saute pan or wok on medium high. Swirl oil, add pork and cook until it is no longer pink. Move pork to edges and turn down heat to medium low. Add vegetables in center of pan and saute until softened. Add vinegar, 1 ½ TB soy sauce, sugar and black pepper. Cook for 3 more minutes. Remove from heat and let cool.
In small bowl, mix 1 TB cornstarch with ¼ cup of water. Lay egg roll wrapper on counter in a diamond pattern, dip finger in cornstarch water mix and dab over the edges of the egg roll wrapper. Place 1 heaping TB of pork filling to each egg roll wrapper in the lower middle. Roll up the dough, folding in the edges until tight, set aside and continue with remaining egg rolls. Place a damp towel over completed wrappers to prevent drying out.
Heat oil to 375 degrees in a pan, oil two inches above the bottom of pan. Work in batches, 4 to 6 per pan. Allow to cook until golden brown, turning as needed. Serve with dipping sauces.
Pineapple Sweet, Sour and Spicy Sauce
3 one inch rings of pineapple
1 1/2 cups pineapple juice
2 TB tomato paste
2 TB soy sauce
1 TB Sambal Olek or other hot sauce
1 TB sesame oil
1 TB chopped garlic
1 TB chopped ginger
Direction: Smoke or grill pineapple until softened. Place all ingredients in a food processor or blender. Puree until smooth. Serve.
